I bought four fresh heads yesterday and darn it if they aren't halfway to sprouting. No doubt they've been in a cold storage since the last harvest. Phoo.
Nine times out of ten, if I start whacking garlic cloves, I'm going to chop, saute, and make a garlic/tomato/onion red base for chowder, or ... something. I rarely do anything with garlic that doesn't involve olive oil. If I mince cloves, submerge them in olive oil, and stick the container in the fridge, for how long with the stuff keep? And be safe to use?
Garlic is mildly antibacterial, I think. I could spike the oil with a little cayenne pepper, and salt, but don't want to necessarily affect the taste.